Doesn’t it just feel so good to say that? I truly cherish my weekends. Of course there’s always a lot to do, unless I’ve gotten my act together sooner and the housecleaning, etc.. is almost done, but that doesn’t happen too often. No, today isn’t one of those task free, completely carefree days, but it just doesn’t matter. Yep, it’s already after 3pm and I’m still staring at the vacuum cleaner, but it will get done…..after we’re done with our chat here. (wink)
My morning was pretty typical. I got up, had coffee and then turned on my beloved Food Network. Seriously, I had no idea that watching others make beautiful meals in their beautiful kitchens would be so relaxing, soothing and surprisingly inspiring. I’d say that I’ve been a FN junkie for a couple of years now, maybe more. I can’t really remember when the addiction started.
So, I slept a little later this morning. Well, actually a lot later than usual. My natural time clock seems to get me up around 8 to 8:30am on the weekends, but last night I couldn’t sleep and my fiance, Frank, and I ended up watching an old western movie. I think it was called Big Country, but I’ll have to verify that. So, by the time I got up, the Pioneer Woman was just starting at 10am. I love that show. It takes me away to the country, where the dogs are funny, the family is having fun AND working hard, and the food looks scrumptious. Oh, did I also mention that there are cowboys in chaps? Nice perk. Thanks Ree!
This morning the show was on twice at both 10 and 10:30am, but I was only able to catch the 10am show and boy am I glad I did…..POT ROAST!!!! Just what the tastebuds are craving and just what the weather puts me in the mood for, not to mention what the men folk like after a day of working on building the new shed in the backyard. I decided to not only make said glorious pot roast, but to also make the blackberry cobbler featured on the show. I got my little fanny moving and went right to the store with the ingredients list. As I write, the 5 pound pot roast with the carrots and onion AND mushrooms, (my addition to the recipe), is slow cooking in my huge Lodge cast iron dutch oven. Yay! I finally found a meal big enough to need the new pot. Dinner won’t be ready for a while, but I’ll make sure to post a picture of the outcome. Until then, I’ve got to stop procrastinating.
Enjoy your Saturday!